Description
Moist and rich, this Texas Tornado Cake features fruit cocktail, a nutty streusel topping, and a luscious boiled coconut glaze poured over while warm. This vintage cake is a Southern favorite.
Ingredients
- 1½ cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 can (15–16 ounces) fruit cocktail, undrained
- ¼ cup packed light brown sugar (for streusel)
- 1 cup chopped pecans or walnuts
- ½ cup unsalted butter (for glaze)
- ¾ cup packed light brown sugar (for glaze)
- ½ cup evaporated milk or half-and-half (for glaze)
- 1 cup shredded sweetened coconut (for glaze)
Instructions
- Preheat your oven to 325°F. Grease a 9×13-inch glass baking dish.
- In a large bowl, mix granulated sugar, eggs, flour, baking soda, and undrained fruit cocktail until just combined. Do not overmix.
- Spread the batter evenly in the prepared dish.
- In a small bowl, combine the ¼ cup brown sugar and nuts. Sprinkle this mixture evenly over the top of the batter.
- Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze: In a saucepan, melt the butter over medium heat.
- Add the ¾ cup brown sugar, milk, and coconut to the saucepan. Stir the mixture.
- Bring the glaze to a gentle boil for 2 minutes, stirring until it is slightly thickened.
- Pour the hot glaze evenly over the warm cake immediately after you remove it from the oven.
- Let the cake cool completely before slicing into squares. Serve warm or at room temperature.
Notes
- Use pecans or walnuts for the streusel topping, based on your preference.
- The glaze must be poured over the cake while it is still warm for best absorption.
- This cake keeps well when stored at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American